How do you make spinach and cheese stuffed shells from scratch?

To make spinach and cheese stuffed shells, start by cooking jumbo pasta shells according to package directions until al dente. Drain and let them cool. For the filling, combine cooked spinach (well-drained), ricotta cheese, shredded mozzarella, grated Parmesan, an egg, garlic, salt, and pepper in a bowl. Stuff each shell with the cheese mixture, then arrange them in a baking dish with marinara sauce spread on the bottom. Top with additional sauce and cheese, cover with foil, and bake at 350°F (175°C) for about 25-30 minutes until bubbly and heated through. Let rest for 5 minutes before serving.

Can I use frozen spinach for stuffed shells, and how should I prepare it?

Yes, frozen spinach works well for stuffed shells. Thaw the spinach completely and squeeze out as much excess water as possible using a clean kitchen towel or paper towels. Removing moisture is crucial to prevent the filling from becoming watery. Once drained thoroughly, mix the spinach with cheeses and other filling ingredients as usual. This method ensures the filling stays creamy and holds together during baking.

What types of cheeses are best for spinach and cheese stuffed shells?

Popular cheeses for stuffed shells include ricotta, mozzarella, and Parmesan. Ricotta provides a creamy texture that forms the base of the filling. Mozzarella adds stretchiness and meltiness, while Parmesan delivers a salty, nutty flavor that enhances the overall taste. You can also add a bit of cream cheese for extra creaminess or substitute part of the mozzarella with provolone for a different flavor profile.

How can I make spinach and cheese stuffed shells in advance?

Spinach and cheese stuffed shells can be assembled a day ahead and stored in the refrigerator covered tightly with plastic wrap or foil. When ready to cook, remove the cover and bake them at 350°F (175°C) for about 35-40 minutes, adding extra time if baking straight from the fridge. For longer storage, freeze the assembled shells in a sealed container for up to 2 months. Thaw overnight in the fridge before baking.

Are spinach and cheese stuffed shells suitable for freezing, and what’s the best way to reheat them?

Yes, stuffed shells freeze well. To freeze, place the assembled but unbaked shells in an airtight container or wrap tightly with foil and plastic wrap. Freeze for up to 2 months. To reheat, thaw overnight in the fridge, then bake covered at 350°F (175°C) for 25-30 minutes until heated through and bubbly. Alternatively, you can bake from frozen by increasing the baking time by 15-20 minutes, keeping the dish covered initially to prevent drying out.

Spinach And Cheese Stuffed Shells With Creamy Sauce Recipe

Name: Spinach And Cheese Stuffed Shells
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian-inspired
Ingredients: – 16 jumbo pasta shells; – 1 and 1/2 tablespoons olive oil; – 2 teaspoons fresh garlic, minced; – 4 cups packed fresh spinach leaves, roughly chopped; – 12 ounces skim-milk ricotta cheese; – 1 cup shredded skim-milk mozzarella cheese; – 1/2 cup grated Parmesan cheese (plus more for serving); – 1 large egg; – 1 tablespoon fresh basil, finely chopped; – 1 teaspoon kosher salt; – 1/2 teaspoon freshly ground black pepper; – 1 and 1/4 cups marinara sauce

Ingredients

– 16 jumbo pasta shells

– 1 and 1/2 tablespoons olive oil

– 2 teaspoons fresh garlic, minced

– 4 cups packed fresh spinach leaves, roughly chopped

– 12 ounces skim-milk ricotta cheese

– 1 cup shredded skim-milk mozzarella cheese

– 1/2 cup grated Parmesan cheese (plus more for serving)

– 1 large egg

– 1 tablespoon fresh basil, finely chopped

– 1 teaspoon kosher salt

– 1/2 teaspoon freshly ground black pepper

– 1 and 1/4 cups marinara sauce

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Instructions

1-Preheat oven to 375°F (190°C). Cook the 16 jumbo pasta shells al dente according to package directions, then drain and set aside to cool.

2-Heat 1 and 1/2 tablespoons olive oil in a pan over medium-high heat until shimmering. Add 2 teaspoons minced fresh garlic and cook until lightly browned, about 1-2 minutes.

3-Add 4 cups packed roughly chopped fresh spinach leaves and cook, stirring occasionally, until wilted but still bright green, about 3-4 minutes. Remove from heat and let cool.

4-In a mixing bowl, combine the cooked spinach, 12 ounces skim-milk ricotta cheese, 1 cup shredded skim-milk mozzarella cheese, 1/2 cup grated Parmesan cheese, 1 large egg, 1 tablespoon finely chopped fresh basil, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Mix well to create the filling.

5-Pour 1/2 cup of the 1 and 1/4 cups marinara sauce into the bottom of an 8×8 inch baking dish to create a base layer.

6-Generously stuff each cooked pasta shell with the spinach-cheese mixture and arrange them in the prepared baking dish.

7-Pour the remaining 3/4 cup marinara sauce over the stuffed shells. Cover the dish tightly with aluminum foil.

8-Bake covered for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the top is lightly browned and the sauce is bubbly.

9-Serve warm, sprinkled with extra grated Parmesan cheese.

Notes

🍝 Cook shells al dente and cool completely before stuffing to prevent tearing.
🌱 Spinach can be microwaved with a tablespoon of water instead of sautéing for convenience.
🌿 Substitute Italian seasoning or dried herbs if fresh basil is unavailable.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Baking
Cuisine: Italian-inspired
Diet: Vegetarian